Udvidet returret til d. 31. januar 2023

Serveringsbranchen

Her finder du spændende bøger om Serveringsbranchen. Nedenfor er et flot udvalg af over 8 bøger om emnet. Det er også her du finder emner som Catering, restauranter, serveringssteder. Se også TTVC2 Catering og madlavning: færdigheder og brancher, og TDCT Levnedsmiddelteknologi.
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  • - Kogebog
    af Morten Kaltoft & Emil Alsbo
    259,95 kr.

    OSTERIA 16 KOGEBOG er enkle, sæsonbaserede retter med få ingredienser af høj kvalitet og nænsomt tilberedt. Det er 80 retter fra det moderne italienske køkken, beregnet til uhøjtidelig familieservering som på antipasti-restauranterne Osteria 16 Haderslevgade, Spaghetteria, Osteria 16 Ravnsborggade og Osteria 16 Pesce, der ejes af vennerne Morten Kaltoft og Emil Alsbo. Morten Kaltoft er uddannet kok på den italienske restaurant Era Ora. I 2004 åbnede han Famo Saxogade sammen med Fabbio Mazzon, der var køkkenchef på Era Ora. Efterfølgende åbnede de Famo 51 og Famo Metro. Emil Alsbo er kunstner og har tidligere været del af kunstnergruppen Telefon Til Chefen. Emil har solgt værker til Statens Kunstfond og har blandt andet udstillet på Charlottenborg, Traneudstillingen og Overgaden. Sammen åbnede Morten og Emil i 2014 Osteria 16 i Haderslevgade 16. Derefter fulgte Spaghetteria, Osteria 16 Ravnsborggade og Osteria 16 Pesce. Restauranternes råvarer hentes direkte hjem fra Italien, og menuerne varierer efter årstid og udbud.

  • af David Harris
    345,95 kr.

  • af Diane E. Carlson
    392,95 kr.

    THE CULINARY CLASSROOM is a must read for anyone desiring to begin or expand their career by teaching culinary classes. Share your knowledge and skills and your love for preparing good food with your community, clients, family, and friends. PERFECT FOR: Dietitians, nutritionists, health/wellness coaches, yoga instructors, career changers, chef and chef students alike.Whether your intention is to present a single recipe demonstration or a hands-on class in your home kitchen, a retreat center, practitioner's office or in an established culinary school, the comprehensive manual and quick reference tips will support you throughout the entire process.You will discover how to establish a vision and mission for your business utilize a variety of teaching methods outfit your kitchen with the proper equipment navigate through your class using Diane's MENU MAP Master the skills for developing class objectives creating balanced menus selecting, writing and formatting recipes managing yourself, your kitchen assistants, and your students The Culinary Classroom is an invaluable resource for creating, organizing, and teaching successful and professionally presented culinary classes from start to finish. Reproducible forms are provided at the end of the book along with a quick reference teaching overview referening the chapters where the information is contained. Photographs are provided throughout the book demonstrating what is being taught in the text. ABOUT DIANE CARLSON Diane's thirty year teaching career began upon her graduation from The Natural Gourmet Institute for Food and Culinary Arts in New York City where she later became the Director and Co-President of the Institute for 12 years. She is the founder of The Conscious Gourmet and offers cooking retreats in unique vacation destinations, Pick-A-Date personal retreats, and cooking intensives as well as teacher training career programs. She resides in Santa Fe, New Mexico.

  • af Tilly Tennant
    106,95 kr.

  • af Mirco Wolf Wiegert
    161,95 kr.

    The original and authentically candid success story of fritz-kola The story of fritz-kola is unbelievable: founded in 2003 with just 7,000 euros in startup capital (and no overdraft limit) from a student dorm in an extremely shirtsleeve style. The founders, Marco Wiegert and his now-departed partner, commissioned two versions of caffeine-rich sodas from small breweries and let their friends try out which one tasted better at a party. The party lasted until 10 a.m. The winning mix had been found, showing that fritz-kola tastes good (less sweet, more lemon) and packs a caffeine punch.   The two then set off for Hamburg's Schanzenviertel district and sold the first cases of their soda on commission to cool clubs and bars using handwritten receipts. With their direct sales approach, they were able to compete with Coca-Cola's poor sales support structures and earn both sympathy and market share.   The book is written from founder Mirco Wolf Wiegert's first-person perspective and is full of lively anecdotes, pictures of relics (such as the first bottles with a homemade logo and distorted self-portraits, to avoid having to pay for copyrights), as well as helpful tips about starting a company and mistakes to avoid. It is important, for example, for a startup to find an authentic product or service that reflects the founder's own lifestyle (in this case: partying, going out, alternative consumption), and not to be afraid to approach creditors directly if payment difficulties arise. It is also important not to accept lazy compromises or rotten demands from customers-under the motto: you have to buy your place on the list, but you should also generate demand on your own. The book also describes fritz's legendary marketing ("cocaine is so eighties") and its commitment to social and political activism as well as environmental protection and sustainability. Today, fritz-kola has almost 300 employees, has refused to be bought out by corporations despite numerous attempts, and has still managed to maintain its image as a small, alternative, and cool soft drink label.

  • af Stefan Rohdewald & Arkadiusz Blaszczyk
    380,95 kr.

    The history of food or acts of cooking, eating and drinking have gained growing attention in the humanities and social sciences in the last decade, elaborating social, political, economic, and cultural dimensions of food and foodways in a global context of consumption. From Kebab to Cevapcici aims at giving disciplinarily inclusive insights into the culinary histories of "Ottoman Europe" - of the European territories and people(s), including Turkey, shaped by or "coping" with an Ottoman heritage. The analysis of foodways, the changing practices related to food production, distribution and consumption, the way food and foodways were imagined and described, serve as a means to better understand the historical entanglement of this area into global flows, the local appropriation of new foodstuffs and recipes, the imagination of exclusive possession, and the negotiation or maintenance of difference. The volume assembles 16 essays, most of which were originally delivered as papers at a conference held at Justus-Liebig-University, Gießen/Germany in fall of 2015. Their authors come from various scholarly traditions touching in one way or another the histories of the people(s) who used to live within or at the borders of the Ottoman sultan's imperial shade.

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